Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation

Although the antimicrobial properties of kojic acid have been recognized, the subcellular mechanism of bacterial inactivation caused by it has never been clearly elucidated. In the present study, the antibacterial and anti-biofilm activity of kojic acid was evaluated against five foodborne pathogens...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 1 vom: 01. Jan., Seite 3-15
1. Verfasser:	Wu, Yu (VerfasserIn)
Weitere Verfasser:	Shi, Yu-Gang, Zeng, Lu-Yao, Pan, Ying, Huang, Xin-Ying, Bian, Li-Qing, Zhu, Yun-Jie, Zhang, Run-Run, Zhang, Juan
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Kojic acid antimicrobial activity biofilm subcellular mechanism Anti-Bacterial Agents DNA, Bacterial Pyrones kojic acid 6K23F1TT52